Lamb Kabobs

Yield: 4 portions

Originating in Yemen, the intriguing blend known as zhug has spread throughout the Middle East. Various versions can be found from Israel to Arabia. Exotically delicious, this spirited seasoning can be used to flavor all manner of meat, bean and vegetable dishes, such as this recipe for lamb kabobs, which we present here.


To accompany:

  • Eggplant, coated with palm oil and coarse sea salt, grilled alongside the lamb kabobs
  • A yogurt sauce made of goat’s milk yogurt (if available), seasoned with fresh mint, chopped, sea salt, to taste, and garnished with Merchant Spice Co.’s Sumac Seasoned Sea Salt
  • Red bell pepper and onion, sliced into strips, and pan-blackened in a skillet
  • Pita bread


Place the lamb meat, zhug seasoning and sea salt in a bowl and mix well. Form into flattened patty shapes and coat generously with olive oil. Grill over a wood fire until fully cooked and toasty.

Serve the lamb kabobs, accompanied by grilled eggplant, pan-blackened red bell pepper and onions, minted yogurt sauce and fresh pita bread. Greek red wine is an excellent choice of drink for this meal.

3 Comments Add yours

  1. samskitchen says:

    Yum! Sounds and looks delicious 🙂

    Liked by 1 person

  2. Sheryl says:

    This sounds like an awesome recipe for kabobs.I like how easy it is. Simple is often best.

    Liked by 1 person

    1. Agreed, Sheryl, simple is among the best!


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